
Birrias
65 recipes from traditional to modern
$39.15
- Hardcover
160 pages
- Release Date
3 March 2025
Summary
Birrias: The Soul of Mexican Cuisine
Learn from a birrias master how to make your Mexican home cooking more varied, exciting, and richly flavorful than ever before.
Traditionally, birrias are the beloved stews served in Mexico on all special occasions, such as weddings, quinceaneras (girls’ coming-of-age celebrations), and family reunions. They are made with a meat—traditionally beef, pork, or goat—slow-cooked in an adobo sauce of chile peppers, garlic, vinegar, and herbs, t…
Book Details
ISBN-13: | 9780760392690 |
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ISBN-10: | 0760392692 |
Author: | Jesse Valenciana |
Publisher: | Quarto Publishing Group USA Inc |
Imprint: | Harvard Common Press,U.S. |
Format: | Hardcover |
Number of Pages: | 160 |
Release Date: | 3 March 2025 |
Weight: | 680g |
Dimensions: | 235mm x 191mm |
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What They're Saying
Critics Review
“Jesse Valenciana is spreading the gospel of birria and making it accessible for a new audience, with recipes that are a playful balance of tradition and creativity.”
* Julio Hernandez, James Beard Award Nominee and chef/owner of Maiz de la Vida, Nashville *“Jesse Valenciana’s Birrias is a delicious ode to tradition with a bold twist! Jesse captures the heart of birria, honoring its roots while celebrating just how versatile and vibrant this dish can be, in everything from birria tamales to birria pizza and even birria smashburgers. His mother’s recipe, used throughout the book, serves as the soulful base that ties each innovative creation together. Every page will have your mouth watering and your mind buzzing with ideas. It’s a perfect blend of tradition and creativity. If you’re a birria fan, this book is an absolute must-have!”
* Claudia Sandoval, MasterChef U.S. champion and author of Claudia’s Cocina *About The Author
Jesse Valenciana
Jesse Valenciana is a premier food journalist focused on Mexican cuisine and other Hispanic foods of the Americas, regularly reporting and writing a column for The Takeout. He also presides over Nashville’s hippest catering and pop-up company, The Secret Bodega. A veteran of several prestigious restaurant kitchens and a former marketing executive with Goose Island Brewery, he has appeared on The Today Show and on local television segments in Chicago and Nashville, among other cities. His experience with birrias spans from eating his grandmother’s traditional birria every Sunday as a child to collaborating with leading chefs on novel birria creations today.
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